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Ombre Cake

Ombre Cake


(makes 3 layer)
For the Cake Layers
  • 400g caster sugar
  • 400g cake flour
  • 15g baking powder
  • Pinch salt
  • 8 eggs separated
  • 240 ml vegetable oil
  • 240 ml water
  • 1 tsp vanilla extract
For the Buttercream
  • 180g egg whites (6 whites)
  • ¼ tsp cream of tartar
  • 250g sugar
  • 125ml water
  • 450g unsalted butter (room temp)
  • Wiltons Pink food colour

For the Cake
Whisk the egg yolks, vanilla, oil, 200g sugar & water until light & fluffy. Add the sifted dry ingredients. Whisk the egg whites until firm & then add the sugar, whisk until combined. Fold into the cake batter & then divide into 3 portions. Colour each batch in shades of pink, taking care not to over mix the batter. Bake 180°C for 10-15mins until cooked in the centre & the centre bounces back to the touch.
For the Buttercream
You will need to make this recipe twice for a cake 23cm x 5 layers In the bowl of a KitchenAid mixer add the egg whites & the cream of tartar. Whisk until soft peak. Add the remaining 50g sugar & continuing whisking. Meanwhile in a small pan add the water & 200g of sugar & heat until it reaches soft ball on a candy thermometer (112-115°C). Slowly add the sugar syrup to the egg whites & whisk until room temperature. Add the butter little by little & continue to whisk until all combined. If it is a little too soft, you may need to place it in the fridge for a few minutes before using.
To Assemble
Start with the darkest coloured cake layer & place this on the base of your working board. Add a little buttercream to cover this layer. Add the next deepest colour layer & buttercream & keep repeating with buttercream & cake until you have the cake assembled. Cover the top & sides with a little buttercream to coat the cake evenly. Set aside to set in the fridge. Colour the remaining buttercream in various shades of pink & then pipe from the base of the cake being the darkest colour & pipe your way up to the lightest shade. Allow to set. Tip: you can flavour the buttercream with vanilla or strawberry/raspberry flavour concentrate or any flavour that you like (coconut essence, cherry, etc) Serve on a cake stand & enjoy with a nice cup of tea or coffee.          
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